Ok, so maybe I'm bragging a bit - but everything just fricking works. Not to mention this is pretty much the most perfect breakfast, lunch, whatever.
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A simple and delicious way of eating without cranking up the oven.
- 4 ounces soba noodles
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
- ½ teaspoon white granulated sugar
- ½ tablespoon Sriracha
- ½ cup carrots, julienned (matchstick size)
- ½ cup sugar snap peas sliced diagonally
- ¼ cup radish sliced thin in half circles
- 1 stalk celery, thinly sliced
- ¼ cup English cucumbers sliced thin in half circles
- 1 tablespoon neutral oil (like avocado)
- 10 peeled, deveined tail-on shrimp (I used 16/20’s in this recipe)
- Kosher salt
- Sesame seeds
- Thinly sliced green onions and chopped cilantro for garnish
- Cook noodles according to package directions - do not overcook, drain, rinse well with cold water, drain again and transfer to a bowl
- While noodles are cooking, in a small bowl combine vinegar, soy, sesame oil, sugar and sriracha - stir well and set aside
- To the noodles add carrots, peas, radishes, celery and cucumber - mix and add a little sauce (adding more sauce as needed)
- Heat a pan over medium/high, add oil and justvwhen it’s about to smoke add the shrimp and cook about 1 minute - season with Kosher salt, add splash of ½ tablespoon soy and 1 tablespoon Sriracha; mix well and cook until done, remove shrimp from heat
- Place the noodles/vegetables on serving plate, top with shrimp and garnish with green onions, cilantro and sesame seeds
Little puff pastry pies with Granny Smith apples and 5 spice instead of cinnamon – so damn good.
Grilled polenta with soft goat cheese & tomatoes - best summer appetizer ever.
Serves 6-8 as an appetizer
- 4 roma tomatoes, seeded and diced small
- 2 tablespoons fresh basil, chopped
- 1 garlic clove, minced
- 1 teaspoon olive oil
- Kosher salt and fresh ground pepper to taste
- 1 Polenta Chub (makes about 20 rounds)
- 3 tablespoons cooking oil (use what you have but I used avocado oil)
- ½ cup goat cheese, soften
- In a small bowl, mix tomatoes, basil, garlic, and olive oil - pinch of salt and pepper to taste; set aside
- Open Polenta and remove rounded ends
- Slice polenta into ½ inch slices
- Brush oil onto polenta slices and season with salt and pepper
- Grill on each side for 3-5 minutes until they get really good grill marks
- Remove polenta from the grill
- On each grilled polenta round, spread a little goat cheese, top with bruschetta mixture and serve.
Making real creme brûlée is a pain in the ass. This is not.